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Mexican Carrot Soup With Guacamole

Healthycooking's picture
  Carrots 4 , sliced
  Onion 1 , sliced
  Celery stalks 1 , sliced
  Vegetable stock/Vegetable stock 2 Cup (32 tbs)
  Salt 1 Teaspoon
  White pepper 1⁄4 Teaspoon
  Half and half 3⁄4 Cup (12 tbs)
  Avocado 1 , mashed
  Green onion 1 Tablespoon, minced
  Vegetable salt 1 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Tabasco 1 Dash
  Lime juice 1 Tablespoon
  Ripe tomato 1 , chopped
  Crushed tortilla chips 1⁄4 Cup (4 tbs)

Combine carrots, onion, celery, and 1 cup stock in saucepan.
Cover and simmer 20 minutes.
Put vegetables and stock in a blender and puree vegetables or put vegetables through a sieve.
Add salt, pepper, and remaining stock and cream.
Simmer soup in top of double boiler, over hot water, for 10 minutes; but do not let it boil.
In a bowl combine avocado, green onions, salt, chili powder, garlic, Tabasco, lime juice, tomatoes, and torilla chips.
Pour soup into bowls, and just before serving, add a heaping Tbsp of Guacamole on top as a garnish.

Recipe Summary

Side Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 861 Calories from Fat 481

% Daily Value*

Total Fat 56 g86.6%

Saturated Fat 18.2 g90.9%

Trans Fat 0 g

Cholesterol 67.2 mg22.4%

Sodium 4785.2 mg199.4%

Total Carbohydrates 85 g28.3%

Dietary Fiber 30.6 g122.5%

Sugars 24.2 g

Protein 17 g33.3%

Vitamin A 885.5% Vitamin C 131.7%

Calcium 40.3% Iron 21.2%

*Based on a 2000 Calorie diet

Mexican Carrot Soup With Guacamole Recipe